Data/hora: 12/06/2024 14:06:35

Provedor de dados: 	70	
País: 	Brazil	
Título: 	THERMODYNAMIC PROPERTIES OF BARU FRUITS (Dipteryx alata Vogel)	
Autores: 	Resende,Osvaldo; Oliveira,Daniel E. C. DE; Costa,Lílian M.; Ferreira Júnior,Weder N.	
Data: 	2017-08-01	
Ano: 	2017	
Palavras-chave: 	Latent heat; Enthalpy; Entropy; Gibbs free energy.	
Resumo: 	ABSTRACT: The objective of this study was to determine and evaluate the thermodynamic properties for different equilibrium moisture contents in baru fruits (Dipteryx alata Vogel), using the direct static method to obtain the experimental data. The Modified Halsey model was used to determine the thermodynamic properties of baru fruits. Results concluded that thermodynamic properties are influenced by moisture content. The water vaporization latent heat increases with the decrease in equilibrium moisture content. The baru fruit desorption process is controlled by enthalpy. Gibbs free energy is positive for the temperatures studied with the increase over desorption, which describes a non-spontaneous process.	
Tipo: 	Info:eu-repo/semantics/article	
Idioma: 	Inglês	
Identificador: 	http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-69162017000400739	
Editor: 	Associação Brasileira de Engenharia Agrícola	
Relação: 	10.1590/1809-4430-eng.agric.v37n4p739-749/2017	
Formato: 	text/html	
Fonte: 	Engenharia Agrícola  v.37 n.4 2017	
Fonte: 	info:eu-repo/semantics/openAccess